In my recent post, I showed you how to make Savoury Keto Pie Crust. This time, I created another keto essential everyone should know how to make.
Compared to my savoury version, this recipe doesn't use pork rinds. It is sweet and therefore more suitable for desserts (like this Raspberry Meringue Pie). You can omit the Erythritol and use a sweet topping, or you can add a pinch of salt and use the crust in savoury recipes. It's so versatile!
How To Make Sweet Keto Pie Crust
You will start by mixing the dry ingredients and then adding the liquid ingredients. Make sure you use a kitchen scale for measuring all the dry ingredients. Using just cups may not be enough to achieve best results, especially in baked goods. Weights per cups and tablespoons may vary depending on the product/brand.
If you don't have access to quality protein powder, which is used in this recipe, you can substitute it with 3 tablespoons of almond flour + 1 tablespoon of psyllium husk powder OR just use 1/4 cup almond flour instead of the protein powder. Whey protein isolate or egg white protein powder have similar binding effect as gluten, which is missing in low-carb & paleo recipes.
You can either use 8 mini tart pans like these, or a regular 9-inch tart pan. In either case, pans with removable bottoms work best for this recipe.I them used a dough roller to flatten the dough, and ceramic baking beans to weight the dough down.
This recipe makes 8 servings. You can either use 8 small tart pans or make one regular pie crust like I did my Raspberry Meringue Pie.
Can I Make Nut-Free Keto Pie Crust?
This recipe uses almond flour. If you can't eat nuts, try the crust from this recipe instead.
Serving size 1 small pie rust
Allergy information for Sweet Keto Pie Crust
✔ Gluten free
✔ Dairy free
✔ Nightshade free
✔ Pork free
✔ Avocado free
✔ Coconut free
✔ Fish free
✔ Beef free
- Recipe can be made dairy-free or coconut-free.
Nutritional values (per serving, 1 small pie rust)
Net carbs2.3 grams
Calories from carbs 5%, protein 18%, fat 77%
Total carbs4.4 gramsFiber2.2 gramsSugars1.3 gramsSaturated fat3.9 gramsSodium19 mg(1% RDA)Magnesium59 mg(15% RDA)Potassium153 mg(8% EMR)
Ingredients (makes 8 servings)
- 1 3/4 cup almond flour (175 g/ 6.2 oz)
- 1/4 cup vanilla or plain whey protein or egg white protein powder (Jay Robb) or plant-based such as NuZest (25 g/ 0.9 oz)
- 1/4 cup powdered Erythritol or Swerve (40 g/ 1.8 oz) - can be skipped for savory
- 1 large egg
- 2 tbsp virgin coconut oil or ghee (28 g/ 1 oz)
- Optional: 1 tsp vanilla extract or 1/2 - 1 tsp cinnamon or 1 tsp pumpkin spice mix or any 1 tsp food extract of preference (chocolate, almond, lemon, etc.)
- Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Mix all the dry ingredients - the almond flour, whey protein and powdered Erythritol.
- Add the egg and coconut oil and mix well into a thick dough.
- Place the dough into a non-stick pan with a removable bottom and press up the sides to create a "bowl" shape. Use a dough roller if needed.
Ideally, use a baking sheet as lining for the bottom to ensure that the crust doesn't get stuck to it.
- Alternatively, separate the dough into 8 pieces and press into 8 mini tart pans.
- Place baking paper on top and use ceramic baking beans to weight the dough down. You will need them to prevent the dough from rising and creating air bubbles, especially if you are making a large pie. Place in the oven and bake for 12-15 minutes.
- When done, remove from the oven and fill with your favourite filling (keto lemon curd, whipped cream, creamed coconut milk, low-carb custard, chocolate, berries, etc). If not using straight away, let the pie crust cool down. Once chilled, store in an airtight container and keep at room temperature for 5 days or freeze for up to 3 months.
Ingredient nutritional breakdown (per serving, 1 small pie rust)
Follow us 148.4k
Do you like this recipe? Share it with your friends!
Let us know what you think, rate this recipe!